Karuveppilai Kuzhambu (Curry Leaves Kuzhambu)

Ingredients

• 4 tbsp Gingelly oil (Use 1 tsp to roast the curry leaves and the remainder for tempering and cooking.)
• 3 cup Fresh curry leaves (Remove from stems, wash well, strain, and dry excess water.)
• 10 Shallots (Sambar onions; leave whole.)
• 1 Onion (Large, chopped.)
• 10 cloves Garlic (Peeled.)
• 2 Tomatoes (Chopped.)
• 2 tsp Chili powder
• 1 tsp Turmeric powder
• 2 tbsp Coriander powder
• 3 tbsp Tamarind paste (Mix with 2 cups water.)
• Salt (To taste; adjust with the tamarind and jaggery.)
• 1 tsp Jaggery
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 0.5 tsp Fenugreek seeds
• 1 Dry red chili
• 0.25 tsp Asafoetida

Steps

1. 1

   Heat 1 teaspoon of the gingelly oil in a kadai. Add all the curry leaves and roast for 2–3 minutes, until lightly sautéed and wilted but still green; do not let them change color.

2. 2

   Transfer the roasted curry leaves to a blender and grind them into a fine puree.

3. 3

   Heat the remaining gingelly oil in a heavy-bottomed pan. Add the cumin seeds, mustard seeds, fenugreek seeds, asafoetida, and dry red chili. Let the spices sizzle in the hot oil for about 1 minute.

4. 4

   Add the whole shallots, chopped onion, and peeled garlic. Sauté for 1 minute.

5. 5

   Add the chopped tomatoes and cook until they become soft and mushy.

6. 6

   Add the chili powder, coriander powder, and turmeric powder. Mix well and sauté the spice mixture for 2–3 minutes to remove the raw taste.

7. 7

   Pour in the curry-leaf puree and the tamarind water. Add salt and jaggery, then mix thoroughly.

8. 8

   Bring the kuzhambu to a boil. Cover and cook for about 10 minutes, until the oil separates and the gravy reaches the desired thickness.

9. 9

   Serve hot with rice. It can also be served with idli or dosa.

Notes

Fresh curry leaves are preferred; dried curry leaves do not provide the same aroma. Taste and adjust the salt, tamarind, and jaggery. Cook until the oil separates to help extend storage life. The kuzhambu can be refrigerated for at least a week or more.

Nutrition per serving

• main
• South Indian
• vegetarian
• vegan
• gluten-free
• tamarind-based
• one-pot
• rice accompaniment